Triple Protein Chili

A negative Covid test and a request for a spicy meal had me simmering a batch of chili in my cauldron (opps, I mean Dutch Oven) for my first non-solo dinner this weekend and finally ended a month long separation.

The fireplace was crackling, mood music was streaming, and my home felt all snug and full of life, with the savory, comforting aroma of chili warming us even further against the cool night breeze outside. Gratitude is an understatement, but time alone really helps one appreciate simple joys, like sharing food with loved ones.

This recipe almost cooks itself, and so, there’s plenty of time for visiting! Chili is all about preference so add, omit, and substitute per you and your family’s liking. Most of all enjoy good food with the ones you love!


1 lb ground beef

3 links sweet Italian sausage, casing removed

2 links hot Italian sausage, casings removed

2 long hot green chilies, trimmed and diced

2 poblano chilies, trimmed and diced

1/2 sweet onion, diced

1 can red kidney beans, rinsed

1 28 oz can crushed tomatoes

6 cups beef stock

1/4 cup dark chili powder

1/4 cup light chili powder

1/2 cup cumin powder

generous amount of black pepper

salt to taste


Heat a large Dutch Oven over med high flame. Add the ground beef and sausage and cook until browned and no longer pink. Add in the onion and diced chilies and sauté until just tender. Pour in the crushed tomatoes and stock. Turn flame up to high and bring to a boil. Add in the chili powders, cumin, black pepper and salt. Stir well. Reduce flame to low and simmer chili at least 1 hour, stirring occasionally.

After 1 hour, taste and add additional seasonings per your preference. Stir in the beans and continue simmering until chili is thickened, about 30 minutes to an hour more. Serve chili hot with corn chips and Tabasco.

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